I went to the gym on Sunday for the first time in what felt like MONTHS (okay it had actually only been like maybe a week and a half) and I am so sore right now. I can barely get in and out of bed without wincing in pain. I'm not even that intense of a work out person, but it's crazy how quickly the body goes back to it's regular self after taking a period of time off.

The past couple weeks, I feel like I've been having almost crippling anxiety and it's made it really difficult for me to want to do anything. I've just been super stressed out from work and life!!! I finally felt like myself again over the weekend (hence the gym visit) after going over to a friend's apartment one night for a delicious homemade meal, and then going to Haim at Radio City Music Hall! It was so fun and they were so incredible. I felt all the things at once - girl power AND sister power!

This amazing weather has also given me the inspiration to cook more colorfully! One of my recent creations is this Rhubarb Slab Cake. It was soooo delicious and dense and the type of sweet that is lovely but not too sweet. AND I'm so happy I changed up my usual whipped cream frosting (not really about that buttercream life over here) and added in some crème fraiche! It balanced out the sweetness of the cake in the best way possible.

Preheat oven at 350 degrees F and grease a 13x9-inch baking pan. Line with parchment paper and set aside.

In a medium bowl, add the flour, baking powder and salt. Whisk until combined. Set aside.

In a large bowl, combine sugar and butter and beat until light and fluffy with a hand mixer. In a small bowl, combine in the milk, egg whites, vanilla extract and 1/2 cup rhubarb puree and whisk until combined.

Add the dry ingredients into the butter and sugar mixture, in parts. Slowly add in milk/egg/rhubarb mixture and continue stirring until combined.

Pour the batter into the prepared baking pan and transfer to the oven to bake for 25 minutes, until a knife inserted into the center comes out clean.

Allow the cake to cool to room temperature.

Top with Crème Fraiche Frosting and sprinkles!

2 3/4 cup all-purpose flour, plus more for dusting pans

2 1/2 teaspoons baking powder

1 teaspoon salt

1 cups unsalted butter

1 3/4 cups white granulated sugar

3/4 cup milk

6 large egg whites

2 teaspoons pure vanilla extract

1/2 cup roasted rhubarb (recipe follows)

In a small saucepan, combine all ingredients. Simmer rhubarb until it's soft and set aside to cool.

Roasted Rhubarb

1 lb rhubarb stalks, cleaned and diced

1/4 cup granulated sugar

squeeze of lemon juice

1/4 cup water

Crème Fraiche Frosting

Mix all ingredients together with a hand mixer until stiff peaks form.